Potato-Leek Soup - cooking recipe

Ingredients

3 medium size leeks (about 1 1/4 lb.)
4 medium size potatoes (about 1 1/3 lb.)
4 carrots, sliced
2 c. reduced chicken stock or 1 (13 3/4 oz.) can chicken broth
1/8 tsp. pepper
2 c. skim milk

Preparation

About 45 minutes before using, cut off roots and discard tough leaves from leeks. Cut each leek lengthwise in half.
Rinse with running cold water to remove sand.
Cut white part of leeks and enough green tips crosswise into 1/4-inch slices (2 cups).
Heat leeks, potatoes and carrots in broth.
Bring to a boil. Reduce heat and cook 25 minutes.
Add milk.
Serve.